Elf Hat Snacks Recipes

Steps:

• In a medium mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a cookie sheet; set aside.
• Preheat oven to 300 degrees.
• Add vanilla, cream of tartar, and food coloring to the egg whites. Beat whites at medium speed until soft peaks form.
• Add sugar, 1 tablespoon at a time, beating about 5 minutes on high speed until stiff peaks form.
• Spoon meringue into pastry bag fitted with 1/2-inch round tip. Pipe small 1-inch-high mounds that end in an angled tip about 1 inch apart on prepared sheet.
• Bake about 15 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; cool.
• When cookies are cool, dip bottoms into melted chocolate, then into chopped nuts.
• Set on waxed paper until chocolate is firm.
• If desired, add a dot of colored icing to each tip.

Steps:

• Place the chocolate morsels in freezer to chill.
• Mix cereal, peanuts, pretzels& marshmallows in large bowl; set aside.
• Microwave candy coating in large microwavable bowl uncovered on High 90 seconds; stir to break up large chunks and then microwave about 30 seconds longer or until coating can be stirred smooth.
• Quickly fold cereal mixture into coating with rubber spatula, stirring gently until evenly coated.
• Stir in chilled chocolate morsels.
• Spread on waxed paper and cool completely and break into chunks.
• Store in air-tight container in a cool place.

Steps:

• Melt the almond bark in the microwave, small amounts at a time.
• Using a butter knife or teaspoon, fill the wide opening of the snack with almond bark.
• Stick an M&M into the almond bark while it is still soft.
• Place on waxed paper to cool, store in an airtight container.
• I like to use the multi colored candies as it adds a bit more color to a cookie tray rather than just red and green.
• I have done them at other holidays using the seasonal colored candies.